Description
These Oreo Dessert Cups are a delightful no-bake treat featuring a buttery Oreo cookie crust layered with a smooth and creamy cream cheese and whipped cream filling, finished with an Oreo mini on top. Perfect for parties or an indulgent snack, these individual portions are easy to make and sure to impress.
Ingredients
Scale
Crust
- 2 ½ cups crushed Oreo cookie crumbs with cream
- ¼ cup salted butter, melted and cooled
Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 ½ cups cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- ½ cup crushed Oreo cookie crumbs (reserved from the total)
Topping
- 28 Oreo minis
- 28 disposable condiment cups or 2-ounce portion cups with lids
Instructions
- Prepare the crust: In a small mixing bowl, combine 2 cups of the crushed Oreo crumbs with the melted and cooled butter. Stir well to ensure all crumbs are fully coated with butter.
- Form crust bases: Spoon about 2 teaspoons of the buttered Oreo mixture into each of the 28 disposable cups. Use a spoon or an extra cup to gently press and tamp down the crumbs to create a compact crust layer.
- Mix cream cheese: Using a stand mixer fitted with a wire whisk or a handheld mixer on medium speed, beat the softened cream cheese for about 1 minute until smooth and free of lumps. Ensure the cream cheese is at room temperature for a smooth texture.
- Add powdered sugar: Gradually add powdered sugar in two increments of ½ cup each, mixing thoroughly after each addition. Scrape down the sides of the bowl with a silicone spatula to incorporate all ingredients evenly.
- Whip the filling: Add the cold heavy whipping cream and vanilla extract to the cream cheese mixture. Continue mixing on medium-high speed for 2-3 minutes until the mixture thickens enough to hold its shape when piped.
- Fold in Oreo crumbs: Gently fold in the reserved ½ cup of crushed Oreo crumbs into the cream filling to add texture.
- Fill cups: Transfer the cookies and cream filling into a piping bag or a gallon-sized ziplock bag with a corner cut off.
- Pipe filling onto crust: Squeeze the filling on top of the buttered crust in each cup, filling about ¾ full.
- Add Oreo mini tops: Place one Oreo mini on top of the filling in each cup.
- Chill and serve: Cover the cups with lids and refrigerate until ready to serve, allowing the filling to set and flavors to meld.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps and ensure a smooth filling.
- Cold heavy cream whips better and helps achieve a thicker filling consistency.
- You can use a stand mixer or a handheld mixer depending on what you have available.
- These dessert cups should be kept chilled and are best served within 2 days for optimal freshness.
- For a decorative touch, consider garnishing with additional crushed Oreos or a drizzle of chocolate sauce before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Oreo dessert cups, no bake Oreo dessert, Oreo cream cheese cups, easy Oreo dessert, whipped cream dessert
